NOTES: Bread Pudding serves 8-10. Makes about 2 cups Bourbon Sauce. Bread Pudding is best served hot and fresh, but leftovers make a decadent breakfast or brunch. Store both leftover pudding and sauce covered and refrigerated.

Make the Boozy Bourbon Sauce. 1) In a sauce pan over medium heat melt butter and add sugar. 2) Slowly stream in egg, a little at a time, while whisking vigorously. Take care not to scramble the eggs. 3) When mixture is smooth, add bourbon and stir well. Do not bring to a boil or allow to simmer as mixture may separate. 4) Top fresh-from-the-oven Bread Pudding with Bourbon Sauce and enjoy.